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1
Make a well in the center of the flour, and break the eggs into it.
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2
Add the salt and olive oil, stir until the dough becomes crumbly, and gather the dough into a ball.
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3
Knead the dough well until the surface is smooth, wrap with plastic wrap, and let it rest for a few hours in the refrigerator.
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4
Take out and cut into 2-3 portions.
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5
Roll out the dough and adjust the thickness and width so that it easily fits into the pasta machine.
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6
It might be easier if you start off by rolling out the dough just a little thinner than 1 cm.
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7
It will be easier to work with a firmer dough.
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8
Flatten out the dough using the pasta machine first on the thickest setting and gradually going (I turn my dial 7 -> 5 -> 3...1) thinner and thinner as the dough stretches.
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9
Be sure to flour the pasta.
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10
Send the dough through the machine as you slowly turn the hand crank.
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11
Catch the dough from the other side being careful not to stretch the pasta.
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12
According to my pasta machine, when the thickness dial is set to No.
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13
2, I attach the 2 mm width cutter, and when the thickness dial is set to No.
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14
1, I attach the 6 mm width cutter.
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15
Let the rolled out dough rest for a while.
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16
Cutting the dough: Flour the pasta dough, and send it through the 6 mm cutter as you slowly turn the hand crank.
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17
Hang the finished pasta on a drying rack or spread on a baking tray to dry.
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18
If not using the pasta immediately, store in an air-tight container, and chill in the refrigerator, or freeze it to have it keep for longer.
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19
Boil the pasta for about 2 minutes while keeping an eye on them.
